Choc Nut Strawberry Cupcakes

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Choc Nut Strawberry Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
266
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein3.6 g(4 %)
Fat19.41 g(17 %)
Carbohydrates19.97 g(13 %)
Sugar added6.43 g(26 %)
Roughage0.91 g(3 %)
Vitamin A175.08 mg(21,885 %)
Vitamin D0.65 μg(3 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.11 mg(9 %)
Vitamin B₆0.03 mg(2 %)
Folate30.04 μg(10 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C17.05 mg(18 %)
Potassium142.21 mg(4 %)
Calcium80.03 mg(8 %)
Magnesium26.31 mg(9 %)
Iron2.17 mg(14 %)
Iodine15.59 μg(8 %)
Zinc0.42 mg(5 %)
Saturated fatty acids11.59 g
Cholesterol72.37 mg

Ingredients

for
12
For the cupcakes
½ cup butter (softened)
½ cup light brown sugar
¾ cup self-rising flour
¼ cup cocoa powder
1 pinch Baking powder
2 eggs
For the topping
1 cup cream (48% fat)
1 tablespoon powdered sugar
vanilla extract
To decorate
3 ½ ounces Dark chocolate (70% cocoa solids)
12 Strawberries
shelled, chopped Walnut
How healthy are the main ingredients?
eggStrawberryWalnut

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
4.
For the topping: whisk together all the ingredients until smooth and thick.
5.
Spoon into a piping bag and pipe a swirl on each cake.
6.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
7.
Dip the strawberries in the chocolate to come halfway up the strawberries. Place on a sheet of non-stick baking paper to set.
8.
Place the strawberries on top of the cream and sprinkle with chopped walnuts.